Silky Herb & Goat's Cheese Omelette

⏱ 10 min · Serves 1

A classic French-style rolled omelette: pale, custardy and barely set, folded around tangy goat's cheese and a shower of fresh herbs. Three eggs, five minutes, and a proper lunch.

Per serving: 510 kcal · 29.0g protein · 2.5g carbs · 42.0g fat

Ingredients

• 3 large eggs
• 1 tbsp cold water
• 1/4 tsp fine salt
• Pinch of black pepper
• 15g unsalted butter
• 40g soft goat's cheese, crumbled
• 1 tbsp chopped fresh chives
• 1 tsp chopped fresh tarragon or parsley
• Handful of rocket, to serve (optional)

Method

1. Crack the eggs into a bowl, add the water, salt and pepper, and beat with a fork for about 30 seconds until completely uniform but not frothy.
2. Set a 20cm non-stick pan over medium heat. Add the butter and swirl until it foams but does not brown.
3. Pour in the eggs. Count to five, then start stirring with a rubber spatula in small circles while shaking the pan gently, to build soft curds.
4. When the eggs are about 80% set and still glossy on top (roughly 1-2 minutes), stop stirring and smooth the surface flat. Take the pan off the heat.
5. Scatter the goat's cheese and most of the herbs over the half of the omelette nearest the handle.
6. Tilt the pan away from you and use the spatula to fold the omelette over the filling, then roll it onto a warm plate so the seam sits underneath.
7. Rub the top with a little extra butter for shine, sprinkle with the remaining herbs and serve straight away with rocket alongside.